CJOB What’s for Dinner – Pizza!
What’s for dinner?
You’re on your drive home and suddenly you realize “What’s for dinner?!?” Don’t worry, we have you covered. Tonight it’s home-made pizza! Make you own healthy pizza recipe at home with this fool proof dough and sauce recipe. Need a gluten free recipe? Don’t worry, we have you covered too (see recipe below)!
One great Pizza Recipe with two different results:
Ellen’s Pizza Story:
When I make pizza, my family loves a thin crust and lots of sauce on it. I can take the dough recipe and stretch it to almost make two 15 inch pizza crusts. My secret, I cut it in ½ and then using my wonderful rolling pin, I start in the centre of the dough and roll out and around the “clock” making sure my pizza pan is right beside me always measuring to ensure that I have made it to be the perfect size.
The kids tend to like just cheese and Mike and I love a loaded pizza. Our family favorite is pepperoni, mushrooms, peppers, 2 types of cheese.
We have done individual pizzas when we entertain with friends. I call it the pizza bar. I make the dough, sauce and in containers I have all different types of toppings that people can create their own pizza. The pizza bar can have olives, marinated artichokes, sweet or spicy peppers, all different types of mushrooms, pineapple, thinly sliced pears, arugula, spinach, fresh herbs, roasted vegetables, tomatoes, different types of cheese, seafood like cooked shrimp, smoked salmon or cooked meats like chicken, meatballs, ham, turkey, pork, beef. The list is endless. It’s fun and a great way to get everyone involved!. The problem that you will have is remembering who’s pizza’s is who, in my household it just adds to the fun of the evening.
Jenn’s Pizza Story:
When I make pizza it is often because I forgot to plan dinner and the fastest thing I know how to make is dough. This is a new thing. If you asked me 2 years ago to make pizza dough I would have stared blankly at you and not even known where to begin.
Trust me when I say that this dough recipe can turn any pizza dough making virgin into a hard-core pizza making machine.
As the “What’s for Dinner?” panic starts to set in – I relax by mixing up my dough. While it’s rising I open the fridge, pantry, freezer and haul out an assortment of toppings. Our favourite is loaded with veggies, olives and topped with just a touch of cheese.
Like Ellen, pizza making becomes a family affair. I make one 13” pizza for myself and Shaun. The kids each get three - 4” mini’s that they top as they see fit. When they make their own mini’s they always eat them. One or two for dinner that night and the extra one or two is for lunch the next day.
I’m a firm believer in baking pizza on stoneware and I have my own favourite dough roller that I cannot live without. For me, these tools make it easy for me but everyone is different and I encourage you to experiment and find your own personal pizza making groove.
Hockey is back and there’s nothing better than homemade pizza and a hockey game. So, hone those pizza making skills and make pizza night a part of your “What’s for Dinner?” repertoire.
What are your favourite pizza toppings? Share with us below!
Be Well…Ellen & Jenn
Pizza Dough & Sauce
Yield: 1 large 15 inch pizza or five 6 inch pizzas and 3 2/3 cups of sauce
1/2 cup whole-wheat flour (125 mL)
1 1/2 – 2 cup all-purpose flour (375-500 mL)
2 Tbsp wheat germ (30mL)
1/4 tsp salt (1 mL)
1 package (7g) quick rising instant yeast (1 )
1 cup hot water (250 mL)
1 Tbsp canola oil (15 mL)
In a large bowl, mix whole-wheat flour, 1 cup all purpose flour, wheat germ, salt and yeast. Stir in hot water and canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
Knead on lightly-floured surface until smooth and elastic. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
Chef’s Tip: The dough can be wrapped in plastic wrap and kept in the refrigerator for eight hours or in the freezer for one month.
Quick Pizza Sauce
2 Tbsp canola oil (25 mL)
1 small onion, diced (1 )
3 cloves garlic, minced (3 )
3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-50 mL)
1/4 tsp red pepper flakes (1 mL)
1 can (28 oz/796 mL) crushed tomatoes (1 can)
1/2-1 tsp sugar (optional – will reduce the acidity of tomatoes) (2-5 mL)
In a large saucepan over medium-high heat, add canola oil. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.
Nutrition Tip: The maximum amount of sodium Canadians should consume per day is 2300 mg. Make your pizza heart healthy by using sodium-reduced sauce and include toppings such as red peppers, onion, garlic, mushrooms, tomatoes, roasted chicken, broccoli and spinach.
|Serving Size:||1/8 pizza dough, 1 Tbsp sauce||Calories:||175|
|Cholesterol:||0 mg||Total Fat:||2.5 g|
|Carbohydrates:||32 g||Fibre:||3 g|
|Protein:||5 g||Saturated Fat:||0 g|
Gluten Free Pizza Dough
Yield: 1 pizza crust
2 cups all-purpose gluten free flour (500 mL)
1 tsp granulated sugar (5 mL)
1/2 tsp salt (2 mL)
2 tsp xanthan gum (10 mL)
2 tsp instant rise yeast (10 mL)
2 Tbsp canola oil (30 mL)
3/4 cups warm water (175 mL)
1. Preheat oven to 400°F (200°C). In bowl, combine flour, sugar, salt, xanthan gum and yeast. Add canola oil and water. Beat at medium speed, scraping the bowl when necessary, for about 4 – 5 minutes, until the dough is smooth and thick. Adjust with more flour or water as necessary. (The mixture should form a slightly sticky ball.)
2. Spray a 15 inch (38 cm) pizza pan with canola oil. Rub hands with canola oil. Pat and stretch the dough to fit the pan. Cover dough loosely with plastic wrap and let sit in a warm place for 20 minutes.
3. Bake for 10 minutes.
4. Add toppings and broil pizza 4 inches (10 cm) from the heat until cheese bubbles and crust is golden brown.
|Serving Size:||1/8 slice of crust||Calories:||140|
|Cholesterol:||0 mg||Total Fat:||4.5 g|
|Carbohydrates:||24 g||Fibre:||4 g|
|Protein:||3 g||Saturated Fat:||0 g|